English soup

Happy Easter everyone!

If you are among those who have abandoned in recent weeks for sweets, then you may very pleased you today, because there again as the last April Sundays a classic Italian dessert, matching my blog series “Italian Kitchen – Learn all about classic desserts”.

At today's dessert most of you might first think of an ice cream flavor, as you have probably read the names already on the desk of Italian ice cream parlors. In reality, it is in this dessert but not ice cream, but it is a layer dessert that is usually served in glasses and can be spooned relish it. We are talking here of the classic “English soup”.

Translated, this dessert “English soup”, Which could not find a really conclusive explanation for this name despite research. It is said that this dessert was prepared in Italy for an English Queen and the typical England Trifle served as inspiration.

Visually falls this Italian classic mainly due to the red spoon biscuit layer. Traditionally, this liqueur “alkermes” used that one does not find so easily in Germany apparently. If there is an Italian grocery store with you, I would see this as the first point. If in doubt, otherwise take a vial of 😉 next holidays in Italy A non-alcoholic version you can prepare by using grenadine syrup. The taste is not identical to the original, but visually it comes this close.

The two creams there are two classics of Italian patisserie: of which the crema pasticcera (a type of custard cream) and the chocolate version. The preparation of these and subsequent cooling are responsible for the long duration of the desserts. If you do not have a long time on the day of the desired consumption, you can both prepare the day before with no problems.

Now as this colorful dessert is made, I now pronounce you step by step:

recipe

English soup

Total time

2h

English soup

Ingredients: (For 4 people)

For the crema pasticcera:

250ml Milch

¼ vanilla pod

3 egg yolks

75g sugar

20g strength

For the chocolate cream:

125ml milk

125ml Scene

¼ vanilla pod

4 egg yolks

1/2 vanilla pod

10g strength

10g flour

50g dark chocolate

For the first cookie layer:

80ml water

40g sugar

40ml Alchermes (Italian herb)

20 sponge fingers (depending on the glass size)

Preparation:

For the crema pasticcera:

even heat the milk, the mark of half a vanilla pod and the pod in a saucepan over medium heat until just before cooking.

Meanwhile, beat the egg yolks until frothy and the sugar in a bowl and then mix well the screened strength.

Then take the pod from the milk and add the egg yolk mixture. Over low heat for as long stirring until a thick cream. It is important to really stay tuned, because the consistency in the beginning remains to be seem very fluid and then very quickly becomes thick and can easily burn.

Once the creamy consistency is reached distribute the mass into a flat, wide shape, cover with plastic wrap and place in refrigerator to cool. Attention: For a skin from forming on the surface, the cling film has to touch the surface of the cream layer.

For the chocolate cream:

Chop chocolate coarsely.

Now, a modification of the crema pasticcera is prepared as described above according to the same principle as with a portion of the milk is replaced with cream and part of the starch by flour (see list of ingredients chocolate cream).

Once the cream has reached the right consistency, add the chopped chocolate is so long under stirring until it is melted and the chocolate cream has a uniform color.

The cream must then be cooled. In this case proceed as in step 4 of crema pasticcera.

For the Alchermessirup:

The water in a saucepan heat, add the sugar and dissolve therein.

just stir in the Alchermes and set aside the liquid to cool.

Once the components have cooled, you can coat the dessert in glasses. In this case proceed as follows:

The ladyfingers according to the glass cut short dip in the Alchermessirup and then lay out the bottom of the glass dessert with it.

Apply with a spoon or by using a piping bag, a layer of chocolate cream.

Another cookie layer on the same principle as add before.

complete the dessert with a layer of crema pasticcera and store up to consumption in the refrigerator.

Perhaps you noticed that even with this dessert just like the Eggnog extremely much egg yolk is needed. The protein can you theoretically up to two weeks kept in a sealed plastic box or even freeze for several weeks. I myself portioniere this and then use it for appropriate recipes in which only protein is needed.

The dessert looks really really tasty. I knew not even before, but I am always a fan of the italenischen kitchen and all the delicious pasta and pizza dishes, the Süßteilen and desserts. For a sweet tooth that's really perfect. We even have a Italian supermarket near where we shop often.